Remove the stems from cremini mushrooms, and dice uniformly. Sauté in butter until they have thrown off their water and begin to crisp on the edges. Cool completely.

Combine the jarlsberg dip with the cooled mushrooms.

Place a generous spoonful of mushroom cheese mixture on top of each muffin half. With the back of a spoon press the mixture into the nooks and crannies.

Cut each topped muffin half into six wedges. Place on a rimmed cookie sheet. Cover with foil. Freeze until solid, at least two hours. Remove and place in a Ziploc bag. Place in the freezer.

Put the frozen wedges cheese side up on a cookie sheet lined with heavy-duty foil.

Bake in a 350-degree oven until crisp, about eight to ten minutes.

Makes 60

post a comment

Commenting is not available in this channel entry.

about sandy
Wherever I find myself, I’m happiest with a full dining room table. As a former professional chef and caterer I want to share what I’ve learned over the past three decades of entertaining. On this site you’ll find tricks of the trade to help even the most harried of you pull off a seemingly seamless fête. Come join the conversation! read more →

COPYRIGHT & TERMS
All Content and photographs are Copyright of Sandra Bergsten. Please credit Sandra Bergsten when promoting or featuring this content.
If you would like to inquire for commercial use and publication please inquire at sandy [at] andshecooks2.com